Ingredients
– 2 cups all-purpose flour
– 1 ½ cups unsalted butter, softened
– 1 ¾ cups granulated sugar
– 1 cup packed brown sugar
– 4 large eggs
– 1 cup buttermilk
– 1 tablespoon vanilla extract
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 ½ cups chopped pecans
– 1 cup heavy whipping cream
– 1 cup powdered sugar
– ½ cup praline sauce (for drizzling)
Equipment Needed
– 2 round 9-inch cake pans
– Mixing bowls
– Hand mixer or stand mixer
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
– Whisk
– Parchment paper
Step-by-Step Instructions
Making the Butter Pecan Praline Cream Cake is a joy, and it all starts with prepping your cake pans. First, preheat your oven to 350°F (175°C). Grease and flour your cake pans, and I like to line the bottoms with parchment paper for easy removal. Next, in a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. This should take about 5 minutes. The smell of this caramel-like mixture is already enough to make you weak in the knees! (See the next page below to continue steps…)
